1920's Waldorf-Astoria's Signature Red Velvet Cake

Let them eat cake! Ahhh cake. White, yellow, cream, chocolate, cheese. Everyone loves cake right? Well this one is delicious and it contains beets! Yes beets. Now don't think yuk beets! This is a moist beautiful cake that you will be proud to serve anytime or for that special occasion!

Many people think that Red Velvet Cake is a Southern invention and, although it has gained popularity there, it actually started out as a signature dessert at the Waldorf-Astoria in the 1920's.

I promise that if you will make this cake it will be a big hit with friends and family. The frosting is soooo good I could eat it all by itself!

For The Cake:

4 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
2 cups all purpose flour
2 1/4 teaspoons baking soda
1/4 teaspoon salt
1 1/2 pounds of sliced or diced canned beets, drained and pureed
1 teaspoon red food coloring

For The Icing:

2 cups heavy cream
12 ounces cream cheese at room temperature
12 ounces mascarpone cheese
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted

Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans and line with parchment paper.

To prepare the cake melt the chocolate in a bowl set over a saucepan of boiling water or in the top of a double boiler. You may melt in the microwave for about 20 30 seconds.

Place the sugar, eggs, oil, and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix or low speed for 2 minute4s.

In a mixing bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl so everything is well Incorporated.

Add the melted chocolate to this and continue to mix on low seed.

Add the pureed beets and food coloring.

Continue to mix on low seed until everything is thoroughly combined.

Evenly divide the batter between the 3 prepared pans bake in the middle of the oven for 20 to 25 minutes or until the center of the cake springs back when touched, or when an inserted toothpick comes out clean.

Remove the pans from the oven and transfer to a cooling rack. Let cool for 10 minutes in the pans, then turn the layers out onto your cooling rack.

To prepare the icing our the cream into a small bowl and whip to soft peaks and set aside in the refrigerator.

Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.

Add the mascarpone and continue to mix on low seed until the cheeses are well combined.

Add the vanilla and powdered sugar and mix until everything is just combined.

Turn off the mixer and fold in the whipped cream by hand with a spatula.

Place the first layer on a cake plate and top with some of the icing. Repeat until all the layers are covered with icing, then ice the top and sides of the cake. I shaved some chocolate on top.

Store in the refrigerator until ready to serve.

This was a big hit and I will be making it again and again!

Until my next post, keep cooking with love!

Roasted Beet & Goat Cheese Salad

Beets! Have you ever thought of roasting them? Have you ever had them with goat cheese or in a salad? Now add nice a nice crisp apple and you have a great salad!

As I was looking through my Waldorf-Astoria cookbook I found this roasted beet and goat cheese timbales with apples and walnut vinaigrette salad.

For the Walnut Dressing:

1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1/2 cup vegetable oil
1/4 cup walnut oil
1/2 teaspoon sugar
Salt and freshly ground pepper to taste

For The Salad:

3 large red beets, about 1 1/2 pounds, peeled and cut into 3/8 inch dice
1/2 cup olive oil
Salt and freshly ground pepper to taste

2 Granny Smith apples, peeled
1/2 teaspoon minced fresh parsley
1/2 teaspoon sliced fresh chives
1/2 teaspoon minced fresh tarragon
2 tablespoons sherry vinegar
4 ounces aged goat cheese, crumbled and divided into 8 portions
1 cup frisee
1/2 cup toasted walnut pieces

Preheat your oven to 350 degrees

To prepare the dressing combine the vinegar and mustard in a nonreactive mixing bowl and while continuously whisking, slowly pour in the vegetable oil and walnut oil. Still whisking, add the sugar until it dissolves and is thoroughly combined. Season with salt and pepper. NOTE: I put all in ingredients in a jar and shook.

To prepare the salad toss the beets in 2 tablespoons of the olive oil and season with salt and pepper. Place the beets on a well oiled cookie sheet and transfer to the oven. Roast until the beets are soft but not mushy. About 12-15 minutes. When done, let them cool.

Cut one of the peeled apples into 3/8 inch cubes and plce in a nonreactive bowl. Add the beets, parsley, chives,tarragon, remaining olive oil and sherry vinegar. Mix well and season with salt and pepper.

Separate the beet salad into 8 equal portions. Create a timbale for each portion using a 3 1/2 inch diameter mold. Place the mold on a chilled serving plate and spoon a portion of the salad into the mold and press lightly to make even.

Sprinkle with a portion of the goat cheese.

Julienne the remaining apple into matchstick lengths and put in a nonreactive mixing bowl. Add the frisee and 3 tablespoons of the walnut dressing. Season
with salad and pepper and toss.

Place some of the salad on top of the goat cheese in the mold. Sprinkle with the toasted walnuts and drizzle with additional walnut dressing to taste.

Reference: The Waldorf=Astoria Cookbook Page 138

This salad would be nice for a luncheon, or a first course. I served this with Blue corn crab cakes with a mango green onion relish.

I hope you find this salad as Delicious as I did.

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. -Alice May Brock